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African cuisine employs a variety of cooking methods, including boiling, steaming, frying, grilling, and roasting. Stews and soups are particularly popular, often simmered slowly to develop deep flavors. Grains are typically boiled or steamed, while meats and fish can be grilled, fried, or cooked in stews.

Traditional African diets are generally high in fiber, vitamins, and minerals due to the use of whole grains, legumes, vegetables, and fruits. These foods support digestive health, provide essential nutrients, and help maintain a balanced diet.

African cuisine features a variety of unique spices that add distinctive flavors to dishes. Berbere, a spice blend from Ethiopia, includes chili peppers, garlic, ginger, basil, and fenugreek, and is used in stews and meat dishes. Grains of paradise, a peppery spice native to West Africa, is used to flavor soups, stews, and meat dishes.